700       g            Filleted monkfish tails
  85       g            Butter
   2       x            Cloves garlic -- crushed
                        Egg (beaten)
                        Juice of one lemon
   1       t            Finely chopped herbs
                        Seasoned flour
  Soften butter and add herbs and garlic.  Chill.  --
  Make a slit in each monkfish fillet and pack with the
  chilled herb butter.  Fold up to enclose butter.  Toss
  each piece in seasoned flour, dip in beaten egg and
  roll in breadcrumbs.  Press the crumbs firmly onto the
  fish.  -- Place the fish in a buttered dish.  Dribble
  a little melted butter or oil, and lemon juice, on
  top. Cook for 30-35 minutes at 375F/190C.  Serve at
  once.